| abstract |
The invention discloses an olive oil flavor detection method based on an electronic nose and a gas phase-ion mobility spectrometry, which comprises the following steps: (1) quantitatively selecting different brands of olive oil on the market, filling the olive oil in a gas-phase bottle (2), measuring different flavor response values by using an electronic nose through a headspace sampling method (3), measuring Volatile Substances (VOCs) by using a gas-ion mobility spectrometry (4), and combining the analysis results of the two, and evaluating and analyzing the olive oil based on the VOCs fingerprint. |